Mango Pecan Quick Bread Recipes

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CHINKY'S MANGO BREAD



Chinky's Mango Bread image

Get tropical with this mango-packed loaf enhanced with cinnamon and raisins. A wonderful summertime snack.

Provided by Chinky Viola

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 ¼ cups white sugar
2 eggs
¾ cup vegetable oil
2 ½ cups mangos, peeled, seeded and chopped
1 teaspoon lemon juice
¼ cup raisins

Steps:

  • Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangoes, lemon and raisins.
  • Pour into 2 greased 8 x 4 loaf pans. Bake at 350 degrees F -175 degrees C (325 degrees F for glass pans) for about 60 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 27.2 g, Cholesterol 18.6 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 191.9 mg, Sugar 16.7 g

MANGO BREAD



Mango Bread image

This is an old family favorite I got from my grandmother.

Provided by YummyMum

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h30m

Yield 16

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 eggs
¾ cup softened butter
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 cups chopped mango
½ cup shredded coconut
¼ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
  • Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
  • Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 32.9 g, Cholesterol 57.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 6.5 g, Sodium 311.8 mg, Sugar 19.7 g

MANGO-PECAN QUICK BREAD



Mango-Pecan Quick Bread image

Number Of Ingredients 12

3/4 cup pecans, pieces
3/4 cup sugar
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 pound ripe mango (1 fruit), peeled and cut into 1/2-inch cubes

Steps:

  • 1. Preheat oven to 350°. Grease a 9- × 5-inch loaf pan. Line the bottom with parchment or wax paper. 2. In a food processor fitted with the steel blade, process the pecans and sugar until the nuts are finely ground. Add the flour, baking powder, soda, cinnamon, and salt. Process until combined. In a bowl mix together the oil, milk, egg, and vanilla. Pour through the feed tube and pulse 5 to 6 times to combine. 3. Remove the batter to a large bowl and fold in the mango. Turn the batter into the prepared pan, smooth the top, and bake or until a tester inserted in the center comes out clean, 45 to 50 minutes. Cool the bread in the pan on a rack 10 minutes. Remove from the pan and cool completely before cutting. The bread is best after it sits for 6 to 8 hours.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MANGO BREAD



Mango Bread image

I live in Maui and when it's mango season everyone shares their crop, so you get to try different varieties. I like the Hayden because it's big , but mangos from the supermarket, diced mangoes from the refrigerated section or frozen can be used in this recipe. - Lillian Takaki, Wailuku, Hawaii

Provided by Taste of Home

Time 1h45m

Yield 24 servings.

Number Of Ingredients 11

4 cups all-purpose flour
2-1/2 cups sugar
4 teaspoons ground cinnamon
3 teaspoons baking soda
1 teaspoon salt
6 large eggs, room temperature
1-1/2 cups canola oil
2 teaspoons vanilla extract
4 cups chopped peeled mango
1 cup chopped walnuts, optional
1 cup raisins, optional

Steps:

  • Preheat oven to 325°. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt. In another bowl, whisk eggs, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in mangoes and if desired, walnuts and raisins. , Transfer to a greased 13x9-in. baking dish lined with parchment. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours Cool completely in dish on a wire rack.

Nutrition Facts : Calories 317 calories, Fat 16g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 274mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

MANGO-BANANA BREAD



Mango-Banana Bread image

My Hawaiian family got me every type of fruit bread you can think of while I was in Maui. I fell in love with all of them, and now that summer is here I decided to take a shot at this bread recipe. So here is my first attempt at mango- banana bread!

Provided by sara therese

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 mango - peeled, seeded, and chopped
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
¾ cup unsalted butter, softened
½ cup white sugar
½ cup brown sugar
3 large eggs
1 ¼ teaspoons vanilla extract
½ cup mashed banana
½ cup toasted shredded coconut
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
  • Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
  • Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Nutrition Facts : Calories 357 calories, Carbohydrate 43.4 g, Cholesterol 77 mg, Fat 19.1 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 11.8 g, Sodium 332.8 mg, Sugar 24.8 g

MAGIC MANGO BREAD



Magic Mango Bread image

I never particularly cared for mangos until I tried this recipe. This recipe came from a friend in Hawaii and is the only bread I now make.

Provided by SACKPAC

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h30m

Yield 20

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ cup butter, softened
½ cup vegetable oil
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
3 cups peeled, seeded and chopped mango
½ cup raisins
½ cup chopped walnuts
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine.
  • Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 32.3 g, Cholesterol 40.1 mg, Fat 14.5 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 229.2 mg, Sugar 19 g

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